Persian lavash bread

Ingredients for 2 servings:

• 300 g flour
• 200 ml water, lukewarm
• 1 pinch of salt
• 1 pinch(s) of cumin powder, if desired
• Flour for the work surface

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

simply prepared flatbread from Iran

Place the flour in a bowl and knead into a smooth dough with the lukewarm water and a pinch of salt (I personally like to add a pinch of ground cumin to the flour beforehand). Let the dough rest briefly and then roll it out on a floured work surface into very thin, smooth flatbreads. Lavash is best cooked in a non-stick frying pan, as this is closest to the classic method of cooking on a hot stone. Place one flatbread at a time into the non-stick frying pan without adding any oil and cook on the stovetop at medium heat. You can prevent air bubbles by pricking it with a fork. Lavash usually becomes dry and unappetizing on a baking sheet in the oven, so I advise against this. Lavash is versatile. In Iran, lavash bread is often eaten for breakfast with a cup of black tea, feta cheese, and chopped tomatoes and cucumbers. When prepared correctly, fresh lavash is very flexible, so you can roll it like a wrap. Lavash is also popular as an appetizer, served with most o khiar, a Persian yogurt dip. Simply tear the flatbread into small pieces and dip them in the yogurt. Lavash is a classic, thin flatbread from Persian cuisine. It is also prepared and eaten by Armenians, Azerbaijanis, and Kurds.